Bow Ties Florentine Recipes

BOW TIES FLORENTINE

Steps:

• Cook pasta as directed on package. Meanwhile, cook and stir chicken in large nonstick skillet on medium heat 8 to 10 minutes or until cooked through. Remove from heat; cover to keep warm.
• Place cream cheese, Asiago cheese and milk in medium saucepan; cook on low heat until cream cheese is completely melted and mixture is well blended. Add spinach; cook until heated through, stirring frequently.
• Drain pasta; place in large bowl. Add chicken and cream cheese mixture; toss to coat.

20 EASY BOW-TIE PASTAS THE FAMILY WILL DEVOUR

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a bow-tie pasta recipe in 30 minutes or less!

EASY BOWTIE FLORENTINE

Steps:

• Cook pasta according to directions on package & drain well.
• In same pot that pasta was cooked in, add the thawed creamed spinach, Alfredo sauce & grated cheese. Heat on low & add pasta. Toss, & season to taste with salt & pepper. Serve.
• (Ive also added a few shakes of garlic powder & Italian seasoning because to me, jarred sauce is a little bland. You can also add more grated cheese. I usually just put the container on the table in case anyone wants extra)

CHICKEN FLORENTINE WITH BOWTIE PASTA

Steps:

• Preheat oven to 350 degrees F. and spray a 9×13 inch baking dish with non-stick cooking spray.
• Place oil in Dutch oven or large pot over medium heat. Add onion and cook, stirring until tender, about 5 minutes. Add garlic and cook, stirring for 1 minute. Stir in spinach leaves, cook, stirring until wilted about 2 minutes. Add chicken, salt, and pepper, and cook until heated through, about 3 minutes. Add cooking cream, stirring to combine.
• Cook pasta according to package directions, drain and run under cold water to stop cooking. Add pasta to chicken mixture stirring to combine. Transfer to prepared baking dish and top with cheese. Bake for 20 to 30 minutes, until cheese is melted.

SAUSAGE AND BOW-TIE PASTA FLORENTINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add the bow-tie pasta, and cook until al dente, 8 to 10 minutes. Remove 1 cup pasta liquid to thin sauce. Drain and return to the pot along with the spinach; keep warm over medium-low heat.
• While the pasta cooks, place the sliced sausage links onto a fry pan, and cook until the sausage is crispy on the outside and no longer pink on the inside, about 8 minutes. Stirring the sausage as it cooks. Remove from pan and drain excess oil.
• In the same pan, add the olive oil over medium heat, stir in the garlic, and cook until the garlic softens, about 3 minutes.
• Add the Alfredo sauce, wine and black pepper and cooked sausage. then bring to a simmer over medium-high heat for 15 minutes. Thin sauce to desired consistency with reserved pasta water.
• Pour the sauce into the pasta and spinach pot. Stir until the pasta is hot and well coated with the sauce.
• Serve with parmesan cheese.